Lemon-Garlic Butter Shrimp with Herb-Roasted Zucchini

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon-Garlic Butter Shrimp with Herb-Roasted Zucchini

YOUR SOLIN GENERATED RECIPE

Lemon-Garlic Butter Shrimp with Herb-Roasted Zucchini

Enjoy a vibrant plate of succulent shrimp sautéed in a tangy lemon-garlic butter sauce alongside perfectly herb-roasted zucchini. This dish is both light and hearty, balancing bright citrus notes, savory garlic, and fresh herbs for a delightful meal that caters to your nutritional goals.

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NUTRITION

366kcal
Protein
38.4g
Fat
18.4g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp

1 tbsp Unsalted Butter

1 medium Zucchini

1 tsp Extra Virgin Olive Oil

1 Lemon

2 cloves Garlic

2 sprigs Fresh Thyme

1 tbsp Fresh Parsley

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the zucchini into half-moons. In a bowl, toss the zucchini with olive oil, salt, pepper, and a sprig of thyme.

  • 3

    Spread the zucchini on a baking sheet and roast in the oven for about 15 minutes until tender and lightly browned.

  • 4

    Meanwhile, peel and devein the shrimp if necessary. Pat them dry with paper towels.

  • 5

    Melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

  • 6

    Add the shrimp to the skillet and cook for 2-3 minutes per side until they turn pink and opaque.

  • 7

    Squeeze the juice from the lemon over the shrimp and toss to coat. Add salt, pepper, and the remaining thyme (chopped finely) to taste.

  • 8

    Plate the shrimp with a side of roasted zucchini. Garnish with fresh parsley and serve immediately.

Lemon-Garlic Butter Shrimp with Herb-Roasted Zucchini

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon-Garlic Butter Shrimp with Herb-Roasted Zucchini

YOUR SOLIN GENERATED RECIPE

Lemon-Garlic Butter Shrimp with Herb-Roasted Zucchini

Enjoy a vibrant plate of succulent shrimp sautéed in a tangy lemon-garlic butter sauce alongside perfectly herb-roasted zucchini. This dish is both light and hearty, balancing bright citrus notes, savory garlic, and fresh herbs for a delightful meal that caters to your nutritional goals.

NUTRITION

366kcal
Protein
38.4g
Fat
18.4g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp

1 tbsp Unsalted Butter

1 medium Zucchini

1 tsp Extra Virgin Olive Oil

1 Lemon

2 cloves Garlic

2 sprigs Fresh Thyme

1 tbsp Fresh Parsley

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the zucchini into half-moons. In a bowl, toss the zucchini with olive oil, salt, pepper, and a sprig of thyme.

  • 3

    Spread the zucchini on a baking sheet and roast in the oven for about 15 minutes until tender and lightly browned.

  • 4

    Meanwhile, peel and devein the shrimp if necessary. Pat them dry with paper towels.

  • 5

    Melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

  • 6

    Add the shrimp to the skillet and cook for 2-3 minutes per side until they turn pink and opaque.

  • 7

    Squeeze the juice from the lemon over the shrimp and toss to coat. Add salt, pepper, and the remaining thyme (chopped finely) to taste.

  • 8

    Plate the shrimp with a side of roasted zucchini. Garnish with fresh parsley and serve immediately.